Melon-based smoothies: process optimization and effect of processing and preservation on the quality attributes

The present investigation was carried out to formulate smoothies with melons and to study the effect of different processing treatments on the storage stability of smoothie. Different combinations of smoothies were prepared. Out of which, watermelon 80%, cantaloupe 20%, lemon juice 3.5%, and gum tragacanth 0.50% were selected and herb extracts i.e., ginger, mint and basils (@ 1% to each treatment) were added. Out of these treatment T-4 (ginger extract), T-6 (ginger + mint extract), and T-7 (ginger + basil extract) were selected based on quality attributes and processed using refrigeration at 4 degrees C, pasteurization at 80 degrees C, and then subsequent storage at 4 degrees C; and sterilization at 100 degrees C with storage at ambient temperature. Among the different treatments, T-4 (ginger extract) performed best based on phytochemical and sensory evaluation. Smoothie with mint and ginger extract (T-6) was efficient in controlling microbial count as compared to other extracts during the storage period. Maximum storage stability was observed for pasteurized smoothies i.e., 30 days at 4 degrees C followed by sterilized i.e., 15 days at ambient temperature; whereas, refrigerated smoothies were retained up to 7 days of storage. The results of all biochemical tests were verified with FTIR spectroscopy. In nutshell, it is concluded that the melon-based smoothies can be stored up to 30 days using hurdle effect of pasteurization and refrigeration. The developed product will open a new path for the smoothie-based industry for providing the safe product to the end users.